Cuban Cuisine Starred at international Gastronomic Seminar
Cuban and Caribbean cuisine are one of the features and stars Tuesday at an international culinary and recreation seminar that drew specialists from all over the globe.The July 19-21 International Gastronomic Seminar at the Melia Cohiba Hotel in Havana, Cuba will look at regional regional cooking, and its links with other products, such as Cuban cigars and traditions.
Cuban Cigars and Food Featured at Gastronomic SeminarThe first panel, coordinated by the National director of hotel and tourism schools (Formatur), Miriam Rendon, deals with the definition of an attractive menu through different dishes and choosing between the national Cuban food and the international food.
The president of the Federation of Culinary Associations of the Republic of Cuba (FACRC), Eddy Fernandez, will participate in the seminar as a panel member, accompanied by local and foreign experts.
Cuba Cuisine : Have you ever tasted Cuban starters ?According to the organizers of the event, the seminar’s agenda includes the discussion of “Traditional gastronomy in the Caribbean and Cuba,” “Gastronomy in the great Caribbean,” “Traditional starters in the Caribbean and its combinations,” and other elements.
The program also features Caribbean desserts, and a tasting session which includes mineral waters, Cuban cigars, Caribbean spirits, fusion and combination.
Also, a masterly lecture on gastronomy in Spain and Latin America is scheduled, by the president of the Spanish Royal Academy of Gastronomy and the Latin American Academy of gastronomy, Rafael Ansón Oliart.
Definition Of International Cuisine - News
The first panel, coordinated by the National director of hotel and tourism schools (Formatur), Miriam Rendon, deals with the definition of an attractive menu through different dishes and choosing between the national Cuban food and the international
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Cooking up International Cuisine: Summer Professional ...
This June, I had the opportunity to take a Foreign Foods class taught by 2008 Chef of the Year, Chef Tom Siegel, CEC. It was a 5 day intensive, beginning at 8 a.m. and ending between 3 and 4 in the afternoon. Each day focused on a different country or region. Monday was Greece, Tuesday was Italy, Wednesday was “The Magreb”: Morocco and Tunisia, Thursday was Southeast Asia: Thailand and Vietnam, and Friday was BBQ through the American South.
The class consisted of approximately 15 students, most of which were FCS teachers. Class began with a lecture from Chef Siegel about the culture and customs of the country; this normally lasted till 10 a.m. He would then give the class an overview about the meal we would be creating. On the first day, we were split up into 4 cooking groups. Each group was given a name having to do with each country we would be exploring. We were the Greek team “Oompas!” Each group was assigned a sous chef, who assisted with the recipes we were given and assembled our “mise en place” meaning needed ingredients. Monday, after the lecture, we made our way into the industrial kitchen, where Chef Siegel gave us a tour, pointing out the different areas of the kitchen: baking, soups and sauces, meats, salads, and short order meals, which was the main grill. After our quick overview of the kitchen, each person was given a recipe, and immediately started. There was a chaotic, but exciting period of rushing around, looking for ingredients and equipment needed for our different dishes. Intermittently, Chef Siegel, along with the other chefs in the kitchen would give demonstrations. Different demonstrations we observed were pasta making, crustacean cleaning, fish filleting, poultry cutting and butcher tying. At 12:30, each person placed their dish on the serving table, complete with garnishes, beautiful serving dishes and utensils.
After we all enjoyed the amazing and unique meal, we would take turns discussing the dish each of us created and the class would give feedback. We would then go back in the kitchen, and finish cleaning. We were encouraged to clean not only our area, but take part in any cleanup in the kitchen that needed to be done. After the cleanup, we headed back into the dining/lecture room and learned about different cooking methods and food presentation techniques practiced in commercial kitchens and restaurants.
Definition Of International Cuisine - Bookshelf
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cuisine ( ) n. A characteristic manner or style of preparing food: Spanish cuisine. Food; fare. [French, from Old French, from Vulgar Latin *cocīna ,
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nouvelle cuisine ( ) n. A contemporary school of French cooking that seeks to bring out the natural flavors of foods and substitutes light,
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